Lemon and Ricotta Tart

A delicious lemon tart made with puff pastry, layered with creamy ricotta, mascarpone, and candied peel, then baked until golden.

Baking Vegetarian Italian Dessert Lemon

Estimated Nutrition

Calories

585.3

kcal / serving

4682 kcal total

Carbs

47.7g

per serving

381.5 g total

Fat

39.1g

per serving

312.6 g total

Protein

11.1g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

400

Puff Pastry

Ready-made

125

Caster Sugar

Separated into 100g and 25g portions

Dairy

300

Ricotta Cheese

200

Mascarpone Cheese

piece

Free-Range Egg

Separated

Fruits

piece

Lemon

Finely grated zest only

200

Candied Peel

Roughly chopped

GrainsCereals

Plain Flour

For dusting

Method

Preheat the oven to 180°C.

Roll the pastry on a floured surface to 3mm thickness and line a 25cm pastry case.

Mix the ricotta, mascarpone, candied peel, 100g sugar, and five egg yolks until smooth.

Whisk the egg whites until fluffy, then add the remaining sugar and whisk to stiff peaks.

Fold the egg whites into the ricotta mixture using a metal spoon and pour into the tart tin.

Brush the folded pastry edges with the remaining beaten egg yolk and bake for 30 minutes.

Cool for two hours and sprinkle with lemon zest before serving.